欢迎访问《茶叶科学》,今天是

茶叶科学 ›› 2010, Vol. 30 ›› Issue (S1): 521-526.

• • 上一篇    下一篇

酶工程技术在茶叶深加工中的应用及展望

王斌1,2, 江和源1,*, 张建勇1, 王岩1, 黄永东1,2   

  1. 1. 中国农业科学院茶叶研究所,农业部茶及饮料作物产品加工与质量控制重点实验室,浙江 杭州 310008;
    2. 中国农业科学院研究生院,北京 100081
  • 收稿日期:2010-09-21 修回日期:2010-12-23 出版日期:2010-12-20 发布日期:2019-09-11
  • 通讯作者: jianghy@mail.tricaas.com
  • 作者简介:王斌(1982— ),男,硕士研究生,主要从事天然产物化学研究。
  • 基金资助:
    863计划课题(2007AA10Z303)、农业部留学基金和教育部留学基金资助

Application of Enzyme Engineering Technology in Tea Deep-processing and Its Perspectives

WANG Bin1,2, JIANG He-yuan1,*, ZHANG Jiang-yong1, WANG Yan1, HUANG Yong-dong1,2   

  1. 1. Key Laboratory of Tea and Beverage Crops Processing and Quality Control, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2010-09-21 Revised:2010-12-23 Online:2010-12-20 Published:2019-09-11

摘要: 根据前人研究成果从酶工程技术的研究角度出发,总结近年来该技术在茶叶深加工领域的应用,包括茶黄素、茶氨酸、儿茶素衍生物等茶叶天然产物的合成;茶多酚、茶多糖等天然产物的提取;速溶茶的加工和茶饮料的澄清、保香增香等方面,并对其应用前景加以展望。

关键词: 酶工程技术, 茶叶深加工, 合成, 提取, 天然产物

Abstract: This paper summarized the application situation of enzyme engineering technology in the biosynthesis of theaflavins, theanine and catechins (EGCG) derivatives, the extraction of polyphenols and polysaccharide, the clarification and flavor preservation of tea beverage in recent years, and discussed the perspectives of enzyme engineering technology applying in tea deep-processing in the coming future.

Key words: enzyme engineering, tea deep-processing, biosynthesis, extract, natural products

中图分类号: